Richmond BC, Canada #richmondartgallerybc
I grow up in Germany with fresh fruit and veggies harvested from our Garden. This cake was the Family – favorite dessert to go with the (in Germany typical) afternoon coffee and was always part of our Party food. Now I live in Canada and still make this cake very often because it is also my husbands favorite – but he prefers to enjoy a piece in the morning rather than wait until the afternoon. It tastes on it's best made with fresh plums, but the season is very short and so I freeze pitted/sliced plums in bags to have them ready when the cake urge hits us. 🙂
¼ cup butter (coconut oil or any vegetable oil works well too)
1/3 cup brown sugar
1/2 tsp Vanilla (I add ½ tsp Almond extract additional)
1 pinch salt
1 egg
1 tsp grated lemon rind
1 ¾ whole wheat flour
1/4 wheat germ/bran
1/3 cup plain yoghurt
1 tsp baking powder
½ tsp baking soda
2 cups plums, pitted and sliced into thin wedges
(yellow plums are the juiciest, little purple ones have the best flavour)
Cinnamon to sprinkle over the fruit
In a large bowl cream egg, sugar and fat, add yoghurt, salt and flavor.
Mix flour with baking powder & soda and wheat germ/bran and add it to the wet mix.
Grease the base of a big round pan (I use two silicon 9 inch square) and spread the dough over the pan.
Liberally spread plums over the dough, sprinkle with cinnamon.
Bake for 40 min @ 375 F in the middle rack.
Serve with whipped cream and enjoy!
